Rosemary-Apple Pork Tenderloin - cooking recipe

Ingredients

3 (1 lb) pork tenderloin
salt, to taste
ground black pepper, to taste
1 cup apple juice
1/4 cup Dijon mustard
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary, crushed
6 garlic cloves, minced
2 teaspoons cornstarch, dissolved in 1 tbsp cold water

Preparation

Place pork tenderloins in slow cooker. Sprinkle with salt and pepper.
Combine apple juice, mustard, rosemary and garlic in a bowl or measuring cup; pour over pork. Cover and cook on low 6 hours or high 3 hours.
Remove pork to serving plate and let rest 5-10 minutes before slicing. Meanwhile, turn heat up to high and add cornstarch slurry. Stir well and let cook until thickened.